Yesterday was one of those all too regular days when despite a fridge full of food, there’s really no choice because there’s something to be used up. And today’s winner is… 500g pack of minced beef, use by date – yesterday. So we had meatballs – my own special make it up as you go along mix of various recipes I’ve read over the years – meatballs. I thought I’d jot the “recipe” down before I forgot it. It’s not a hard and fast recipe, add more or less, leave stuff out, change things – up to you! I didn’t actually measure anything (apart from the meat because it was written on the packet, and the egg of course), so you can’t really get it wrong.
Debs Cheesy Gluten-Free Meatballs
Ingredients (serves 4)
For the meatballs
500g minced beef
30g grated mozzarella cheese
30g gluten-free breadcrumbs
1-2 tbs gluten-free dried stuffing mix
1-2 tbs water (only needed if you’re using the stuffing)
2 tsps mixed herbs
1 tsp paprika
Salt and pepper to taste
Gluten-free spaghetti, pasta or rice
Jar of tomato GF pasta sauce (or make your own)
Handful baby spinach
- Pre-heat the oven to 200 c / 180 fan / gas 6.
- Oil a baking tray or preferably line it with foil or baking paper (make sure the tin has sides in case the juices run out.)*
- Place all the ingredients for the meatballs in a large bowl and mix together until well blended.
- Divide into portions, roll into balls and place on the tray (you should get approximately 24 small meatballs.)
- Cook in the oven for about 25-30 minutes until cooked through.
- Meanwhile, cook the pasta or rice so that it’s ready at about the same time as the meatballs.
- Slice the baguette in half and spread each side with garlic butter. Put on a baking tray and place in the oven for the last 8-10 minutes of the meatball’s cooking time.
- Heat the pasta sauce (with a good handful of very small baby spinach leaves thrown in for good measure) in either a saucepan or a microwave.
- Serve the cooked pasta or rice in some pasta bowls with 6 meatballs each, then top with the sauce. Serve with the garlic bread.
* Note: I used a mini muffin pan – the first time I tried it, it worked great and the meatballs were perfect and just fell out. However recently they’ve been getting stuck and I’ve ruined my pan – so I don’t recommend using one.